超声辅助酶法提取黄刺浆果总黄酮的工艺优化及其生物活性研究

Study on the optimization of ultrasound-assisted enzymatic extraction process of total flavonoids from berry of Berberis dasystachya and its bioactivity

采用超声辅助酶法提取黄刺浆果总黄酮。在单因素试验的基础上,通过响应面法优化黄刺浆果总黄酮的提取工艺,并评价总黄酮对DPPH自由基的清除能力、对α-淀粉酶活性和α-葡萄糖苷酶活性的抑制作用。结果表明:最佳提取工艺为纤维素酶添加量6%(以黄刺浆果质量计)、酶解温度41℃、超声时间25 min、甲醇体积分数70%、料液比1∶25(g/mL)。在此条件下,黄刺浆果总黄酮得率为(22.53±0.18)mg/g。黄刺浆果总黄酮对DPPH自由基的IC_(50)为1.90 mg/mL、对α-淀粉酶活性和α-葡萄糖苷酶活性的IC50分别为11.00、10.09 mg/mL,表明黄刺浆果总黄酮具有较强的生物活性。

Total flavonoids from berry of Berberis dasystachya was extracted by ultrasound-assisted enzymatic method.The extraction process of total flavonoids from berry of Berberis dasystachya was optimize by response surface methodology on the basis of single factor experiments,and the scavenging ability of total flavonoids on DPPH free radicals and the inhibitory effect onα-amylase activity andα-glucosidase activity were evaluated.The results showed that the optimal process was as follows:cellulase addition 6%(based on the mass of berry of Berberis dasystachya),enzymatic hydrolysis temperature 41℃,ultrasound time 25 min,methanol volume fraction 70%,and solid-liquid ratio 1:25(g/mL).Under these conditions,the yield of total flavonoids from berry of Berberis dasystachya was(22.53±0.18)mg/g.The ICso of total flavonoids from berry of Berberis dasystachya on DPPH free radical was 1.90 mg/mL,and the IC_(50)of it onα-amylase activities andα-glucosidase activities were 11.00 and 10.09 mg/mL,respectively,indicating the total flavonoids from berry of Berberis dasystachya had strong biological activity.